GREEN APPLE PANCAKES
Jason Glover
4
15 minutes
30 minutes
Celebrate St. Paddy’s day with these festive Green Apple Pancakes! My favorite, fail-proof pancake recipe topped with an amazing apple compote. Also includes instructions on how to make your very own green food coloring!
Ingredients
- 2 cups all purpose or gluten-free flour
- ¼ cup granulated sugar or honey
- 4 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ¾ cup milk
- ¼ cup butter, melted
- 2 tsp vanilla
- 1 large egg
- A few drops of green food coloring (see below for how to make your own)
- 2 cups all purpose or
- gluten-free flour
- A few drops of
- green food coloring
- (see below for how to make your own)
- Green Apple Compote
- 2 tbsp butter
- 6 green apples, peeled and sliced
- 1 ½ tsp minced crystalized ginger
- 1 tsp cinnamon
- ½ cup brown sugar
¼ cup apple juice or (Jameson Whiskey to kick it up) - Pinch of salt, to taste
- 1 ½ tsp minced
- crystalized ginger
- ½ cup brown sugar
- Optional Toppings
- Maple syrup
- Whipped cream or vanilla yogurt
Tools
- Chef's Knife
- Cutting board
- Large bowl
- Large skillet
- Saucepan
- *To make your own green food coloring, combine about 2 cups spinach and ½ cup water in a sauté pan. Heat over medium-low until the spinach is wilted. Transfer to a small food processor and blend until smooth. Strain through a fine mesh sieve and refrigerate until ready to use.
Directions
- To make the apple compote, melt the butter in a saucepan over medium heat.
- Stir in the remaining ingredients and bring to a simmer.
- Cover and simmer over low heat for 30-45 minutes, stirring occasionally.
- For the pancakes, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Make a well in the center of the dry ingredients and add the milk, melted butter, vanilla, egg, and food coloring.
- Whisk the ingredients together until mostly smooth (a few lumps are fine). The batter will be thick. If it’s too thick, you can add a bit more milk to thin it out.
- Heat a large skillet over medium-low heat and coat the pan with butter or oil.
- Pour about ¼ cup of the batter into the center of the pan and smooth it out with the back of a spoon.
- Watch for bubbles to appear, then flip and cook on the other side until golden.
- Repeat with the remaining batter. (I like to place the finished pancakes on a baking sheet, cover with foil, and keep warm in a low oven.)
- Serve with a scoop of the apple compote over the top, a drizzle of maple syrup, and some whipped cream or vanilla yogurt, if desired. Enjoy!
